I love this recipe. Seriously, LOVE. Not only is it my go-to summer recipe for when I take a new mom dinner, but I always double the recipe so that my family can eat it too. It’s easy, enough to serve as an entree, and always gets rave reviews.
It was passed on to me by my mom and I promise it’ll become your families go-to as well!
Ingredients:
1 (6 oz pkg) Uncle Ben’s Quick Cooking Wild Rice Mix
2 cooked chopped chicken breasts
1/2 cup dried cranberries
1 Granny Smith apple, diced
1 medium carrot, grated
1/3 cup white balsamic vinegar
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 green onions, chopped
1 pkg (2.25 ounce) sliced almonds, toasted
Directions: Cook rice according to package directions; cool. Stir together chicken, next 8 ingredients and rice in a large bowl. Cover and chill 8 hours. Sprinkle with almonds just before serving.
TIP: **I brush a little olive oil on boneless, skinless chicken breasts and then sprinkle with salt, pepper and paprika. Bake in the oven on 350 degrees for about 25 minutes or until the internal temperature reaches 165 degrees F.
